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Japanese Strawberry Shortcake

Light and Fluffy Japanese Strawberry Shortcake for Every Occasion

Japanese Strawberry Shortcake is a light, refreshing dessert perfect for gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups cake flour provides light and tender cake texture
  • 1 tablespoon baking powder acts as leavening agent
  • 1 pinch salt enhances flavor
  • 4 large eggs separate whites and yolks
  • 0.75 cups granulated sugar sweetens and aerates
  • 0.5 cups whole milk adds moisture
  • 0.25 cups neutral oil keeps the cake moist
  • 1 teaspoon vanilla extract complements strawberries
For the Whipped Cream
  • 1 cup cold heavy whipping cream start very cold for best results
  • 2 tablespoons powdered sugar sweetens and stabilizes
For the Filling
  • 2 cups strawberries thoroughly dried
  • optional syrup for added moisture

Equipment

  • mixing bowl
  • Electric mixer
  • Serrated knife
  • Cake pans
  • Parchment paper
  • Rubber spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (180°C) and prepare cake pans.
  2. Sift together cake flour, baking powder, and salt.
  3. Beat egg yolks with granulated sugar until light and ribbony. Mix in milk, oil, and vanilla.
  4. Whip egg whites until foamy, then gradually add sugar and beat until stiff peaks form.
  5. Fold whipped egg whites into yolk mixture in three additions.
  6. Pour batter into prepared pans and bake for approximately 25 minutes.
  7. Cool cakes for about 10 minutes then transfer to wire rack.
  8. Beat cold heavy whipping cream with powdered sugar until medium peaks form.
  9. Slice each cake layer horizontally and layer with whipped cream and strawberries.
  10. Frost the top and sides with remaining whipped cream and decorate with whole strawberries.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 0.5mg

Notes

Ensure egg whites reach stiff peaks for the best texture. Chill cream for optimum whipping.

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